Chermoula marinade
Photography Photography by Simon Devitt.
INGREDIENTS
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ cup packed fresh coriander leaves
½ cup packed flat-leaf parsley
2 cloves garlic, roughly chopped
1 teaspoon sweet smoked paprika
juice of 2 lemons
grated rind of 1 lemon
3 tablespoons extra virgin olive oil
METHOD
Toast and grind the cumin and coriander seeds separately. Combine with the other ingredients in a food processor and purée. Arrange the fish in a large dish and coat both sides in the marinade. Cover and refrigerate.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.